Haricots Verts with Browned Garlic

From all my years of French...Haricot Verts is Green Beans...so I didn't look for "Haricot Verts." Anyway except for the slicing of the garlic which wasn't hard just a PITA, this was a very easy recipe. D said he didn't know Green Beans could taste this good.

Definitely will have again.


Haricots Verts with Browned Garlic

2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds haricots verts
4 teaspoons butter
1/3 cup thinly sliced garlic (about 1 head)
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper

Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook for 2 to 3 minutes or until crisp-tender. Drain.

Melt butter in pan over medium heat. Add garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally. Add remaining 1/2 teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

Yield: 8 servings (serving size: about 1 cup)

CALORIES 54 (33% from fat); FAT 2g (sat 1g,mono 0.8g,poly 0.1g); PROTEIN 2g; CHOLESTEROL 5mg; CALCIUM 45mg; SODIUM 226mg; FIBER 3.1g; IRON 1.1mg; CARBOHYDRATE 8.5g

Cooking Light, JULY 2005